METHOD

Preheat oven to 240°C (475°F). Heat the oil in a large non-stick frying pan over high heat. Add the chicken and garlic and cook for 3 minutes. Remove from the pan and set aside. Add the butter, mustard and flour to the pan and cook, stirring constantly, for 1 minute. Return the chicken to the pan, add the onion and tarragon and mix to combine.

Transfer the mixture to a 20cm x 28cm (9-cup-capacity) baking dish. Top with the pastry and press down to seal. Using a small sharp knife, cut 3 slits in the top of the pie. Cook for 16 minutes or until golden brown and puffed. Serve. Serves 4.

+ You can also use two smaller sheets of puff pastry and press to join them together.

Preheat oven to 240°C (475°F). Heat the oil in a large non-stick frying pan over high heat. Add the chicken and garlic and cook for 3 minutes. Remove from the pan and set aside. Add the butter, mustard and flour to the pan and cook, stirring constantly, for 1 minute. Return the chicken to the pan, add the onion and tarragon and mix to combine.

Transfer the mixture to a 20cm x 28cm (9-cup-capacity) baking dish. Top with the pastry and press down to seal. Using a small sharp knife, cut 3 slits in the top of the pie. Cook for 16 minutes or until golden brown and puffed. Serve. Serves 4.

+ You can also use two smaller sheets of puff pastry and press to join them together.

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